ginger garlic paste - 2 tbsp (made from 8 cloves of garlic and 8 cubes of diced ginger)
tomatoes - 1/2
yogurt - 1/4 cup
mint leaves - 1/2 cup chopped finely
oil - 4 tbsp
Procedure:
Clean the chicken and marinate with yogurt,tumeric powder and salt,before you start prepping and cooking the remaining things.
Heat oil in a pot and add the ingredients from no.3 to 8 and toast them in the oil.
Then add the onions and let it cook till it becomes golden brown.Add little salt to cook a little faster.
Then add the green chillies and ginger garlic paste.Cook them till the raw smell goes away.
Add the tomatoes,mint and coriander leaves and let it cook through.
Add 1/2 tsp chilli powder,pinch of turmeric and 1/2 dhania powder.At this point the oil separates from the gravy.
Add the chicken with the marinade,cover it with a lid and let the it cook for 10 minutes.
While the chicken is cooking, rinse and drain the rice.
After 10 mins, the chicken should be cooked about 75%.There would be about 3/4 cup of gravy.
Now add 1 1/4 cup of water(it adds up to 2 cups of liquid to cook 1 cup of rice).Bring the whole mixture to a boil.
In the meantime heat a heavy bottom dosa pan.Keep the flame low.
Add the necessary amt of salt now.Make sure you check it now before cooking the rice.
Now add the rice and leave it for a 2 mins.The rice will start absorbing the liquid.Then cover it with a lid tightly(not a pressure cooker lid). Place it over the dosa pan.Leave it for 15 mins.
Then move the whole pot to a cooler stove and let it rest for 5 mins.
Stir the whole biryani carefully without breaking the rice or mashing it.If the rice gets a little overcooked, change the whole thing into a different pot immediately and use a fork to gently spread out the rice to stop it from cooking some more.
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